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First time for me, learned about it here and finally did it. Very glad I did, they were super moist and flavorful with a perfect crunch!
It started with a Costco 3-pack of spares on the offset, dry rub only, nekkid until done, fired with oak and almond wood. Served with bbq beans and a salad.
The next day I separated ribs from a leftover rack and dredged them through flour (with Bbq rub), egg, and panko while heating oil in an unmarked, single-notch, number 7 Lodge cast iron pan (from the 1920’s that came from a mine in Nevada owned by wife’s Grandfather).
The spares were deep fried in canola oil for about 2 to 3 minutes then flipped, another few minutes until golden. Drizzled with an MSU concoction of Chinese stir fry sauce, rooster chili sauce, mustard-based Bbq sauce and a big heap of homemade Maine blueberry jam. Sliced green onions on top. It was pharkin great and want to make more ribs just for this! Thanks.
It started with a Costco 3-pack of spares on the offset, dry rub only, nekkid until done, fired with oak and almond wood. Served with bbq beans and a salad.
The next day I separated ribs from a leftover rack and dredged them through flour (with Bbq rub), egg, and panko while heating oil in an unmarked, single-notch, number 7 Lodge cast iron pan (from the 1920’s that came from a mine in Nevada owned by wife’s Grandfather).
The spares were deep fried in canola oil for about 2 to 3 minutes then flipped, another few minutes until golden. Drizzled with an MSU concoction of Chinese stir fry sauce, rooster chili sauce, mustard-based Bbq sauce and a big heap of homemade Maine blueberry jam. Sliced green onions on top. It was pharkin great and want to make more ribs just for this! Thanks.
